Laksa is a beloved Malaysian noodle soup that combines a fragrant, spicy broth with rice noodles and fresh toppings. This version, known as curry laksa, features a rich coconut milk base infused with lemongrass, galangal, and chilies, creating a creamy, aromatic, and satisfying bowl. It works beautifully because the bold flavors are balanced by the cooling herbs and crunchy vegetables, making it a complete and comforting meal.
Ingredients
- 1 lb (450 g) dried thick rice noodles (laksa noodles or pad thai noodles)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) laksa paste (store-bought or homemade, see notes)
- 2 stalks lemongrass, bruised
- 4 cups (960 ml) chicken or vegetable broth
- 2 cups (480 ml) coconut milk (full-fat)
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce (or soy sauce for vegetarian)
- 1/2 lb (225 g) cooked chicken breast, shredded
- 1/2 lb (225 g) medium shrimp, peeled and deveined
- 4 oz (115 g) fried tofu puffs, halved
- 2 cups (80 g) bean sprouts
- 1 cucumber, julienned
- 1/2 cup (20 g) fresh cilantro leaves
- 1/4 cup (10 g) fresh mint leaves
- 2 limes, cut into wedges
- 2 red chilies, sliced (optional, for heat)
Instructions
- Cook the rice noodles according to package instructions until just tender but still chewy. Drain, rinse with cold water, and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and bruised lemongrass, and cook for 2–3 minutes until fragrant, stirring constantly.
- Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
- Stir in the coconut milk, palm sugar, and fish sauce. Simmer gently for another 5 minutes; do not let it boil vigorously to avoid curdling.
- Add the shredded chicken and shrimp. Cook for 3–4 minutes until the shrimp are pink and opaque. The shrimp should reach an internal temperature of 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish and shellfish.
- Add the fried tofu puffs and let them soak up the broth for 2 minutes.
- To serve, divide the noodles among four bowls. Ladle the hot soup over the noodles, making sure each bowl gets shrimp, chicken, and tofu.
- Top each bowl with bean sprouts, cucumber, cilantro, mint, and sliced chilies if using. Serve immediately with lime wedges on the side.
Tips
- Laksa paste substitute: If you can’t find laksa paste, use a combination of red curry paste and a pinch of shrimp paste (belacan) or extra fish sauce. This will change the flavor slightly, but it will still be delicious.
- Don’t overcook the noodles: Rice noodles continue to cook in the hot broth, so slightly undercook them if you plan to store leftovers separately.
- Curdling prevention: To keep the coconut milk from curdling, make sure the broth is at a gentle simmer, not a rolling boil, when you add it. Also, use full-fat coconut milk for best results.
- Make it vegetarian: Replace the chicken broth with vegetable broth, omit the shrimp, and use soy sauce or tamari instead of fish sauce. Add extra tofu or mushrooms for protein.
Serving Suggestions
Laksa is a complete meal on its own, but you can serve it with extra lime wedges, a side of sambal oelek for more heat, and a refreshing cucumber salad. For a heartier meal, add a soft-boiled egg halved on top, or serve with crispy fried shallots and a handful of fresh cilantro.
Variations
- Asam Laksa: A sour fish-based version from Penang, using mackerel, tamarind, and a lighter broth without coconut milk. It’s topped with pineapple, cucumber, and mint.
- Vegetarian Laksa: Use vegetable broth and replace the chicken and shrimp with extra tofu, tempeh, or mushrooms. Add a splash of soy sauce for umami.
- Seafood Laksa: Add mussels, squid, or fish balls along with the shrimp for a more decadent version. Adjust cooking times accordingly.
- Spicy Laksa: Increase the amount of laksa paste or add a few bird’s eye chilies to the broth for extra heat. Be cautious when handling hot chilies.
Storage and Reheating
Store leftover laksa in an airtight container in the refrigerator for up to 3 days. Keep the broth and noodles separately if possible to prevent the noodles from becoming mushy. To reheat, warm the broth in a pot over medium heat until simmering, then add the noodles and heat through. Alternatively, microwave individual portions for 2–3 minutes, stirring halfway. Leftovers should be reheated to an internal temperature of 165°F (74°C) before serving, as per USDA FSIS guidelines. Freezing is not recommended as the coconut milk can separate and the noodles will become very soft.
Frequently Asked Questions
What is laksa paste made of? Laksa paste typically contains dried chilies, shallots, garlic, lemongrass, galangal, candlenuts, and shrimp paste (belacan). You can find it in Asian grocery stores or online. If you want to make your own, you can blend these ingredients with a little oil.
Can I use rice vermicelli instead of thick rice noodles? Yes, you can substitute rice vermicelli (also called bee hoon) for a lighter texture. Cook them according to package directions, usually 3–4 minutes in boiling water, and rinse with cold water to stop the cooking.
Is laksa very spicy? The heat level depends on the amount of laksa paste and chilies used. The recipe as written is mildly spicy. To reduce heat, use less paste or remove the seeds from the chilies. To increase heat, add sliced bird’s eye chilies or a spoonful of sambal oelek.
What can I use instead of shrimp? If you don’t eat shrimp, you can substitute with sliced chicken breast, tofu, or even flaked white fish. If using fish, add it in the last 2 minutes of cooking to avoid overcooking.
Can I make laksa ahead of time? You can prepare the broth up to 2 days in advance and store it in the refrigerator. Cook the noodles and prepare the toppings fresh when ready to serve. Reheat the broth to a simmer before adding the noodles and garnishes.
Why is my coconut milk curdling? Coconut milk can curdle if the broth is boiled too vigorously or if it’s added to a very hot pot. Always keep the soup at a gentle simmer, and stir in the coconut milk slowly. Also, ensure you’re using full-fat coconut milk, as light versions are more prone to separation.
Related
- Tinola Chicken Wings: Filipino Ginger Soup Recipe
- Hot Cross Bun with Butter: Calories & Recipe
- BBC Food Lebkuchen Recipe: Spiced German Cookies
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).